Analysis of heat and mass transfer during microwave drying of food products

Analysis of heat and mass transfer during microwave drying of food products

Microwave (MW) drying is a rapid dehydration technique that can be applied to specific foods. Increasing concerns over product quality and production costs have motivated the researchers to investigate and the industry to adopt microwave drying technology. The advantages of microwave drying include...

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Bibliographic Details
Main Authors:	A. K. Haghi, N. Amanifard
Format:	Article
Language:	English
Published:	Brazilian Society of Chemical Engineering 2008-09-01
Series:	Brazilian Journal of Chemical Engineering
Subjects:	Microwave drying Heat and mass transfer Factorial technique Dincer and Dost Model
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322008000300007

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